How to marinate radish without drying it? How to pickle sun dried dried radish

Many people like to eat pickled dried radish, delicious and easy to eat, like our northern Henan side, generally in winter, there are a lot of radish, when you can't finish eating, either dried radish, or dried pickled radish, pickled dried radish generally need to be sunned, but, of course, it is okay not to dry, and there is also a way to pickle without drying. When pickling dried radish, it can be stored for a longer time if it is dried, and the taste is different between drying and not drying, each with its own taste.

1. Pickling method of dried radish 1. Prepare raw materials: radish and balsamic vinegar.

Salt, dark soy sauce, light soy sauce, millet spicy, dried chili, oil, white wine 2, radish processing: Wash the radish, first cut thick slices and then cut into strips, the strips are about 2 cm thick, don't cut too fine, slightly larger is more enjoyable to eat. 3. Radish dehydration:

Prepare a large basin, pour the radish into it, then pour the salt into it, stir it evenly, so that the surface of the radish strips is evenly glued with salt, and then put the radish strips into a cloth bag, seal the mouth, put it on the table, and press a heavy object on it, this function is dehydration, which is equivalent to the role of drying dried radish, which is to quickly squeeze out the water in the radish.

4. Make the sauce: Heat the oil, pour in the millet spicy and dried chili peppers and stir-fry until fragrant, add light soy sauce and dark soy sauce, the ratio of light soy sauce to dark soy sauce is 1:2, turn off the heat after boiling, and then pour in balsamic vinegar, high liquor.

5. Pickled dried radish: Prepare a jar, preferably ceramic, glass, the inside of the jar should be clean, ensure that there is no moisture and oil stains, and dry noise, which is very important, otherwise, the storage time after pickling will not be long. Then put the radish in it, pour the sauce into it, and seal it so that it can be eaten after three days of marinating.

2. Pickling tips 1, the choice of radish is very important: choose fresh and small radish, generally large radish.

The old ones are older, either they are hollow in the middle, which is very bad, or there are a lot of tendons in them, and they don't taste good, and the smaller fresh radishes taste more tender, more delicious, and have a good taste.

2. The jar of pickled radish should be dry and clean, which is very important, only clean and dry noise, in order to keep the dried radish for a longer time, and every time you eat, you must use clean chopsticks to pick it up, if there is water or oil on the chopsticks, after a long time, it will bring in bacteria, which will accelerate the deterioration of the radish strips. Summary: The above is the method of pickling dried radish without drying, that is, when removing the moisture of the radish, you can use the sun to dry the radish strips, or you can dehydrate like the above, in short, it is to remove the moisture inside, so that the pickled taste is better, if you are interested, you can try it Thank you for reading, looking forward to your likes and comments!

Cut the radish into long strips one centimeter wide, then add salt, marinate for about two hours, dry the water, and then add a little salt, chicken essence, sweet and sour marinate for about two hours.

If you don't want to dry it, then you can only use the drying method, otherwise you don't want to dry the pickled radish, because this is the only way.

Slice the radish, put it in a glass jar, add light soy sauce, dark soy sauce, balsamic vinegar, millet spicy, salt and a little white wine, seal it and marinate for two days before serving.

The method of drying radish in rural Guangdong is salted for 3 nights and dried, and it will not be bad if it is stored for a year.

Ingredients: 5 kg of radish, 50 grams of salt, 50 grams of chili noodles, 30 grams of sugar, 30 grams of five-spice powder, dark soy sauce, liquor, 10 grams of monosodium glutamate.

1.Wash the radish and cut it into thick finger-sized strips.

2.The dried radish is dried in the sun until it is weak, and the radish strip shrinks to half its original size.

3.Dry wash the radish, drain and put it in a bowl.

4.Pour in the chili flakes, five-spice powder, salt, sugar, dark soy sauce, white wine and monosodium glutamate, stir well.

5.Put it in a clean, water-free and oil-free container, seal, put it in a cool and ventilated place, and leave it for three days before eating.

6.When eating, drizzle vinegar and sesame oil and stir well.

The sun-dried radish is dry cleaned on the one hand to remove dust, and on the other hand, to let the dried radish get a little moisture, so that it tastes better when pickled. In order to make the radish more flavorful and let it sit for a longer time, be sure to put a little more salt. The pickled dried radish still looks crumpled, but it doesn't matter, this kind of dried radish is the strongest to eat.

Taste a bite of the mixed dried radish, crispy and spicy, the spiced taste is very appetizing and delicious. The crunchy spiced dried radish is more delicious than the delicacies of the mountains and the sea, and you can't get tired of eating it.

【Preparation of pickled dried radish】

Step 1: Prepare the ingredients: green radish, five-spice powder, chili powder, millet spicy.

Ingredients: light soy sauce, salt, white wine. First of all, let's talk about the standard of material selection, pickled radish is generally white radish, but the dried eye radish to be talked about today, green radish must be used here, and the pickled dried radish has a taste.

When choosing radish, pay attention to the choice of firm flesh, pinch it with your hands to see if it is hard; Don't use those soft radishes to make dried radishes, they don't taste at all. Soak the radish in water, wash it, cut off the roots, put it on a cutting board, and cut it into slices with a knife for later use.

Step 2: Place the radish slices on the cutting board and cut them into strips with a knife, here you should be careful not to cut the radish slices, but cut them into radish strips that are connected together, so that they are easy to dry and process. Sprinkle an appropriate amount of salt on the radish with a spoon and wipe it with your hands to evenly distribute the salt on the surface of the radish, so that the moisture in the radish can be forced out to the maximum.

After smearing the salt, put it in a basin and put it overnight, the next day take out the radish inside, drain the water, and put it in a place with better lighting.

Step 3: Don't be in a hurry to add chili powder to pickle, prepare a basin, add a small amount of water to it, then add an appropriate amount of salt, stir well with chopsticks, and then put the dried radish into the water to soak, take something and compact; The next day, take out the dried radish, drain the water, and let it dry in the sun. Put the processed dried radish into the basin, add two spoons of chili powder, a spoonful of five-spice powder, a small amount of salt, a spoonful of light soy sauce, constantly turn and grasp it with your hands, then clean the millet spicy, cut it into pieces and put it in, add a small amount of liquor, stir constantly, after stirring evenly, cover the mouth of the basin with a fresh-keeping bag, seal it and put it in the refrigerator, and marinate it for two days before eating.

Answer Step 1: Put the green radish you bought in clean water, rinse the soil and drain the water, and then cut the radish into strips with a knife. To make the dried radish taste more crispy, there is no need to peel it here.

Then put the cut radish strips into a basin, add an appropriate amount of salt to the pot, massage the dried radish evenly with your hands, and marinate it for about half an hour, so that you can get the water out of the radish. Step 2: Pour out the precipitated water, take out the clean barbed wire, place the radish strips neatly on the barbed wire, and dry them in the sun.

Depending on the size of the sun, it is enough to dry it until it is 70% dry, and then put the dried radish strips in a bowl. Step 3: Pour the prepared paprika and peppercorn powder into a bowl, stir well with chopsticks, then pour a spoonful of peanut oil into the pot and heat it over fire.

When the pan is smoking, divide the heated peanut oil into two halves and pour into a bowl. Finally, add a little soy sauce, sugar and white sesame seeds, stir with chopsticks and marinate for a day. If the radish is placed directly in the sun, then the dried radish will not only have a flavor but also prolong the drying time, so it is better to use salt to dissolve the moisture in the radish.

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Wash the white radish, cut it into strips, cut it well, put it into the basin and smear the salt, pickle the radish out of the water, squeeze out the water of the dried radish, spread it out to dry, about 2 days, put pepper powder, five-spice powder, chili powder after drying, add white sugar to mix, and then pour raw extract flavor, add white sesame seeds and white wine to knead, add a little chicken essence and knead evenly, and finally boil the green onion, add the dried radish and knead it evenly, put it in the fresh-keeping box and seal it overnight.

How to pickle sun-dried dried radish

Ingredients: 4 radish, appropriate amount of salt, Sichuan pepper powder, five-spice powder, chili powder, light soy sauce, white wine, white sesame seeds, chicken essence, chopped green onion;

Dried pickling method of radish:

1.Wash the prepared white radish, cut it into about 5cm thickness, and then cut it into strips;

2.Once all of them are cut, put them in a large basin and start salting them to marinate the radish in water and soften.

3.Then squeeze out the dried radish, spread it out to dry, and place it in a ventilated place to dry for about 2 days.

4.After drying, add Sichuan pepper powder, five-spice powder, chili powder, and finally add 1 tablespoon of sugar to mix well;

5.Then pour in a small amount of light soy sauce to extract the flavor, then add roasted white sesame seeds and a little white wine to knead, add a little chicken essence and knead evenly;

6.Finally, put the chopped green onion into the oil pot and boil it, add it to the dried radish and continue to knead, knead evenly, put it in the crisper box, seal it and refrigerate it overnight, and you can eat it the next day.

How to pickle sun-dried dried radish

Ingredients Needed:

6 kg of carrots, 30 grams of cinnamon, 50 grams of star anise, 400 grams of salt.

1. First cut off the two ends of the carrot, put it in water to clean it, put it in the sun to dry the water, cut the carrot into radish strips, put 400 grams of salt in the cut radish strips, and finally put in cinnamon and star anise and stir it again, place it in a cool place, marinate for 12 hours, and pickle the radish water.

2. Put the pickled radish in the sun for about three days, dry the radish strips to remove 50% of the moisture, and leave the pickled radish water and star anise cinnamon for later use. Pour the radish water into the pot together with the cinnamon star anise, boil and skim off the foam, put the half-dried radish strips into the basin, and then pour in the boiling brine, which can make the dried radish more flavorful and sterilizing.

3. Soak the radish strips in brine for 12 hours, and then put them in the sun again for about 3 days, repeating 3 to 4 times. Put the dried radish in the brine for the last time, put 50 grams of sugar, 100 grams of high liquor, soak for 6 hours, and then dry the radish for about 3 days, discard the brine and star anise cinnamon.

4. Dry half of the radish in the sun, put it in a bottle, it will not be bad for a year, wash it and soak it for 30 minutes when eating, soak it to remove the excess salt, and then mix it with your favorite seasoning.

1. Do not peel the green radish, cut it into thick strips as long as your fingers. Spread out the ventilation area and leave it for the next day. Or the weather is good and the sun is abundant, and it is OK to dry up to 80%, saving time.

2. Dry wash the sun-dried radish to remove the dust, wring out the water and put it in a basin. Add an appropriate amount of chili noodles, salt, sugar, a little liquor, stir well, try the appropriateness of the taste, and adjust to the sour, spicy, salty and sweet prevail.

3. After kneading for a few minutes to absorb the flavor, find a jar, which should be water-free and oil-free, clean, put it in the jar, seal and cover tightly. Be sure to seal it tightly to prevent air from entering, breeding miscellaneous bacteria, and the taste will not be good. Then hide in the shade for two or three days before eating.

If you want a good taste, the longer you marinate it, the better.

4. After a few days of pickling, the dried radish becomes dry and crispy, spicy and enjoyable, and the color is also good-looking. It is a good choice for porridge with rice, or as an adjunct for stir-frying, fried dried radish with pork belly and dried radish with minced garlic, which is not only chewy, but also quite delicious and appetizing.

How to marinate dried radish in the sun:

First, the preparation of raw materials:

1. A good raw material directly determines the quality of dried radish. The radish used in pickled dried radish is generally carrot, or carrot, although white radish can also be pickled, but the pickled quality is not as good as carrot and carrot. Among them, the carrots harvested around the time of the lunar solar term frost fall are the most ideal, and the pickled products have the characteristics of crisp, tender, fragrant and sweet.

2. Drying tools, the best drying tools are a sieve made of bamboo strips, which has ventilation and will not damage the quality of dried radish, cleaning, guarding, and it is also more convenient to move.

The marinated tank or plastic bucket is a traditional container, and the plastic bucket is a new material used in modern times, and the polyethylene plastic bucket is better. The size of the container can be determined depending on the amount of dried pickled radish. Plastic barrels have the advantages of light weight and easy turnover, and the disadvantages are that they are not breathable and have a good marinating effect without cylinders.

3. The configuration of seasonings can be configured according to personal preferences, but generally there are large ingredients, sea salt, sesame pepper, sugar, liquor, bay leaves, etc. The amount of placement can be more or less, and it is decided according to personal preference.

4. Auxiliary tools: kitchen knife, made of stainless steel 304 is better, sharp cutting, used to cut radish cherry seeds and slices. The blade can be plastic or wooden, and the traditional wooden blade is used.